How to dry persimmons, how to dry persimmons How to dry persimmons

How to dry persimmons is introduced.

Today I will teach you how to eat persimmons at home, saying that the persimmon cake must be breathable under the persimmon, and the countryside is made of curtains made of sorghum stalks, which has good air permeability. If you want to dry persimmons in the city, I will teach you a good way, just use the screen window of your house, and the fruit of the persimmon must not be removed, or the persimmon is easy to spoil before it is dried.

How to dry persimmons.

1. First of all, peel the persimmon, the amount is small, you can directly use a paring knife (most of the rural persimmons are inserted on a shaft with three prongs at one end, and the other end of the shaft has a handle, the right hand shakes the handle, and the left hand holds a paring knife to remove the persimmon skin).

2. Pay attention to the persimmon skin can not be lost, don't underestimate the persimmon skin, the persimmon skin is very useful. Finally, it should be used to cover persimmons.

3. After the persimmon is peeled, it can be on the wall.

Persimmons dried on the roof, as well as persimmons dried on the roof, are the most common in rural areas.

4. When the persimmon is dried on the outside and soft on the inside, it should be pinched, but it cannot be pinched. Shape into a cake. Pinch every three or four days.

Pinch it two or three times, and pinch it in the morning when the sun has not risen and the temperature has not risen. It's late, and the sugar melts and sticks to your hands. It is also easy to pinch persimmons.

5. Look at the freshly dried persimmon cake can not be eaten, it should be covered with dried persimmon skin, and the outside should be covered with a mat, about a month, until the appearance of the persimmon cake is covered with hoarfrost (that is, the crystallization of the sugar in the persimmon) can be eaten, and the bottom of the persimmon must be breathable.

6. Persimmon cakes can't be dried too dry, and only soft ones can be covered with frost.

Precautions for drying persimmons:

1. Clean and peel the persimmons.

The persimmons should be cleaned and peeled with a paring knife. Peeling attention to the force is even, so that the thickness of the peel is consistent, in order not to miss the peel, continuous peeling is appropriate, generally the thinner the peel, the better. If there is broken skin or missing cuts, it should be made up in time to keep the flesh smooth and smooth.

2. Pinch persimmons in the sun.

Reduce the peeled persimmons evenly discharged in a sieve pan in sunlight.

Under the sun, turn 3 or 4 times a day to make the fruit even, even, and thorough. After about 1 week, repeatedly knead with your hands to make the flesh soft and the tissue dissolve, so that it is soft but not waved, dissolved but not dispersed. To process into high-quality persimmons, it must be pressed sufficiently, and the more fully pressed, the better the quality of the persimmons.

3. Persimmon pinching and shaping.

The smoked persimmon fruit is fully pinched and dried, and the time of pinching and drying depends on the weather and the degree of fruit adhesion, and the pulp is generally fully glued and flexible.

Until the better. The dried persimmon fruit is shaped, and the shape of the general processing is determined according to the quality of the processing specifications, and it is mostly made into a circle with a thin middle and a thick edge, and the thickness is kept above centimeters.

4. Store persimmons for eating.

The processed persimmons are stored at room temperature in the dark and moisture-proof for shelf life.

for 6 months, depending on the use, it can be used as food or medicine; It can be eaten raw or cooked.

How to make persimmons.

Fruit picking: The best harvest time is when the persimmon fruit is fully yellow and ripe, the yellow peel is slightly red, and the flesh is hard.

Peeling: The harvested persimmon fruit should be cut off with scissors and peeled. The skin around the basal pedicle should be as little as possible, and the width should not exceed 1 cm.

Slicing: Cut the spinner-skinned persimmon into centimeter-thick slices.

Drying: Put the persimmon slices on the drying gear of the leaky sieve or bamboo, and it is advisable to place them in a single place, and put them in a ventilated and dry place to keep the light on the top and ventilated on the bottom. In case of rain, cover with plastic film, and ensure ventilation and let it dry naturally.

Frosting: first lay a layer of persimmon skin at the bottom of the cylinder (or other containers), and then place a layer of dried persimmon on top of it according to the method of two opposite persimmons, then put a layer of persimmon skin, and then place a layer of dried persimmon until the cylinder is full, and finally put a layer of persimmon skin, seal the cylinder mouth, and place it in a cool place to naturally frost. Be careful not to let the dried persimmon see the light, so as not to affect the frosting.

Frosted dried persimmons, sweet and crispy, resistant to transport and storage.

This is the method we introduced to you to make persimmons, we can find that the production method of persimmons is actually relatively simple, but if you want to keep persimmons well, this is what we need to know, only in this way can you store persimmons, let's take a look at it.

How to store persimmons.

The finished dried persimmon cake is best packed in a ceramic container that is easy to seal, insect-proof, rodent-proof and moisture-proof, and stored in a low-temperature, dry and well-ventilated place. When the dried persimmon cake is stored and filled into the jar, in order to prevent the persimmon cake from dissolving the persimmon cream in contact with each other due to the large moisture, which affects the appearance, some dry persimmon skins can be mixed with the persimmon cake.

1. Wash and drain the selected persimmons, cut off the sepals, leaves and other excess parts, leaving only the sepal and part of the fruit stalk, and then peel off the skin. Don't throw away the peel of the peeled persimmon, put it in the sun to dry it for later use, because it will be used later when the frost appears.

2. Prepare some strong enough strings, tie the peeled persimmons to the rope, don't arrange too much when tying, and keep at least about two inches between the two persimmons. Because drying persimmons requires good ventilation, the arrangement is too crowded and not conducive to ventilation. Finally, hang the tied persimmons in a sunny and well-ventilated place to start drying.

3. Then fold the persimmon stalks squeezed into a cake shape two by two against the persimmon stalks, and place them on the screen window or bamboo basket to continue drying for a period of time. Keep drying until the persimmon begins to harden and is not easy to pinch with your hands, which means that the moisture content in the persimmon is already very low.

Persimmon cakes need to be dried for 12-15 days, and the preparation method is as follows:

Ingredients: 2500 grams of persimmons.

Steps: 1. Fresh persimmons are hard, the taste is very astringent, and they cannot be eaten.

2. Clean the persimmons.

3. Drain the water.

4. Tear off the sepals at the fruit stalk.

5. Take care of everything.

6. Use a scraper to peel off the persimmon skin.

7. Place the persimmons on a baking net and dry them in a sunny place. This is what it looks like when it has been dried for three or four days.

8. After a week, pinch the persimmon with your hand, and feel the flesh inside slightly soft.

9. Continue to dry in a sunny place, and after all the inside is soft, you can gently press to flatten the persimmons. This is what it looks like after 15 days of drying, the persimmon cake is very soft, and it is ready to eat at this time, and the taste is very soft and glutinous, very sweet.

10. Continue to dry for a few days, the surface has been slightly white, and you can store it at this time.

11. It cannot be stored in a heated room. After a certain period of storage, the surface will be covered with persimmon cream.

The method of drying persimmons is as follows:Ingredients Ingredients: 5 kg of fresh persimmons.

Steps: 1. Get some persimmons, green with a little yellow is the best, red is not.

2. You can pick it up with a hook.

3. Take home and peel them one by one, and the top of the persimmon can not be removed.

4. Find a vessel with a mesh hole, the head of the persimmon is facing down, and it is not easy to rot.

5. Put it in a sunny place, put it away at night, put it away when it rains, and you can't touch it with your hands for the first three or four days.

6. After four or five days, turn the head up, and gently separate the adhesion area.

7. After that, you have to turn it over once a day.

8. You can eat it in about a week.